Restaurant Review: Sentro 1771

My husband and I worked so hard finishing our household chores last Saturday so we decided to go out on a date the following day. I wanted to check out the Fully Booked sale so we deviated from our usual destination and went to Greenbelt instead. After hearing mass, we decided to simply stroll at GB 3 and find the first restaurant that’s not crowded. When I asked him if there’s anything he specifically wanted, I was no longer surprised when he said he wanted to have soup. As soon as he said it, I instantly knew where to bring him.

I was lucky to have tried Sentro 1771 when I was still new to the corporate world. It was once the venue of one of the many team lunches I had in my previous company. Nothing much has really changed with the restaurant’s vibe. And of course, I knew the best soup to give my husband on that day.

Sentro 1771 is famous for their delectable Filipino dishes. But I know that a lot will agree with me that their signature dish is the Sinigang na Corned Beef. I was perplexed when I first heard it because I couldn’t imagine tiny hair-like strands of red meat swimming in a pot of sour soup. Don’t judge me. The only kind of corned beef I knew at that time was the one in can. :p

We arrived just before lunch time. There were only a few customers inside so we had the liberty to choose where to sit. Every table has a small plate of butong pakwan (watermelon seeds). Munching it somehow reminded me of my childhood, the one I spent with Captain Sid. Meron pa ba ‘nun?

A few minutes after we placed our orders, a server approached our table with a small teacup and asked us to taste the sinigang soup. It was perfect! It’s probably the most delicious sinigang soup I’ve ever tasted. The balance of its saltiness and acidity is perfect. So when the actual sinigang was served to us, Boyet and I immediately devoured on it. When we were halfway through the soup, a waiter appeared in front of us and refilled our bowl with more soup. Ohhhhh! Heaven!

The beef is very tender and I was amazed that they managed to retain the crunch of the vegetables. I was extremely happy because hubby also liked the dish very much, well except for the okra. We actually finished the bowl in no time. Da bessssssst!

Sinigang na Corned Beef (Solo) PHP310

I was battling between Sentro Pica-Pica Platter and Catfish Adobo Flakes. Boyet chose the latter. How often can you eat with both adobo and sinigang on your table? That was a first for me. With the hito (catfish) cooked in vinegar giving the dish its authentic adobo flavor, the fish flakes are then fried until crispy. I was apprehensive at first thinking that it might be bitter because of its burnt appearance. But there wasn’t a bitter taste even with all the fried garlic concealed with the catfish flakes. Garlic may be bad for your breath but it’s definitely good for your health. :)

Catfish Adobo Flakes (Solo) PHP 250

Since the restaurant is celebrating their 10th anniversary, they offer daily deals for the customers. On Sundays, they offer free dessert for a minimum of PHP500 purchase. We were asked to choose between ginataang halo-halo and maja blanca. Thinking that we wanted to have something lighter, we opted to get the second.

Maja blanca is a very famous Filipino dessert made from coconut milk. Sentro 1771 certainly reinvented the usual maja blanca served during fiestas. Instead of having the corn mixed with the coconut milk, they serve as toppings to add crunch and texture. Also adding crunch to this very soft dessert are bits of sugar candies. And a drizzle of syrup sealed it to perfection. The best part – IT’S FREE! :p